INGREDIENTS:

Crust:
– 1 Cup Almond Flour
– 1/4 Cup Melted Coconut Oil
– 2 TBSP Maple Syrup
– 1/2 TSP Vanilla Extract
– Pinch Sea Salt

Filling:
– 1.5 Cups Chilled Coconut Cream
– 8 Oz Dairy Free Cream Cheese
– 1/3 Cup Maple Syrup
– 2 TBSP Coconut Oil (melted)
– 1 TSP Vanilla Extract
– 1 TBSP Lemon Juice

DIRECTIONS:

1. In a bowl combine crust ingredients (almond flour, coconut oil, maple syrup and vanilla extract and pinch of salt) and mix until a slightly thick crumb forms. Refrigerate 15-20 min to chill the dough.

2. Form the dough into a pie pan evenly distributing and refrigerate until your filling ingredinets are mixed and ready to pour.

3. In a medium bowl combine 1.5 cups coconut cream and cream cheese mixing with a beater until smooth and creamy.

4. Add maple syrup, coconut oil, vanilla and lemon juice, mixing until throughly combined.

5. Pour the filling mixture into the dough filled pie pan, making a smooth top.

6. Refrigerate for 4 hours or until firm.

7. Slice, add toppings (berries, coconut shavings, cacao nibs etc) and serve!